Lamb is always a great choice for us on festive occasions. So we often use the leg or shoulder. There is a difference between the leg and shoulder. Read more about cuts of lamb Firstly, lamb shoulder is quite a fatty cut of meat. So, it is a great cut for slow cooking. And, it stays juicy and tender. Moreover, compared to a leg of lamb, lamb shoulder is usually less expensive.
Step-by-step: Lamb shoulder in red wine sauce
First and foremost, let’s start by making the most delicious marinade for our lamb shoulder. In a mortar and pestle, crush the aromatic ginger, garlic, rosemary, thyme, and salt and pepper until coarse. Add the paprika, mustard, lemon juice, and olive oil.
Next, begin by seasoning it generously with salt and pepper. The flavors of the meat will intensify during the slow cooking process, so don’t be shy with the seasoning. Then, let’s marinate the lamb. Wipe the lamb shoulder with a paper towel. Then, generously apply the marinade on all sides. Leave to marinate for at least an hour on the counter, but preferably overnight in the fridge.
Make sure your lamb shoulder is at room temperature before roasting. This will ensure even cooking throughout the meat and a succulent end result. Preheat your oven to 325°F (160°C) and Now, it’s time to bring together the vegetables that will accompany the star of the show. Choose a variety of root vegetables such as carrots, baby potatoes, shallots, whole garlic bulbs, and lemon halves. Do not peel the potatoes and garlic bulbs keep them whole or chop them into large chunks, which will hold up well during the long roast. Make sure the put the veggies at the bottom of a roasting pan. Place the lamb shoulder in a roasting pan above the vegetables. Season them with salt, pepper, and any additional herbs or spices. I used rosemary, thyme, and fresh parsley. This will infuse the vegetables with aromatic flavors as they mingle with the lamb juices. Next, it’s time to add the liquid to take the flavors to the next level. Pour a generous amount of broth and red wine into the roasting pan, ensuring it comes up halfway to the veggies. As the lamb cooks, the wine mingles with the rich meat juices, creating a beautiful base for your gravy.
Cover the lamb shoulder with crumpled parchment paper then cover the roasting pan tightly with foil or a lid. Place it in the preheated oven. Allow the lamb shoulder to slowly roast for approximately 4-6 hours, or until the meat is tender and easily falls apart with a fork. During this time, the vegetables will become tender and slightly caramelized. The large veggies will stay whole while some will disintegrate to become part of the gravy. Once the lamb is cooked to perfection, remove it from the oven and let it rest for about 15 minutes. This will allow the juices to be redistributed, ensuring a moist and flavorful final result.
While the lamb is resting, prepare the red wine gravy. Transfer the roasted lamb shoulder and veggies to a large serving platter. Cover with a foil and keep warm. To the roasting pan, add the flour and broth. Cook on medium, scraping as much of the pan caramelization as possible. Bring the liquid to a gentle simmer, allowing it to reduce slightly and intensify the flavors. Adjust the seasoning to taste and keep warm until ready to serve.. Strain through a sieve or mesh for a smooth gravy. Press as much as possible to get as much flavor from the veggies. Transfer to a sauce bowl.
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Frequently asked questions
Roast potatoes or mashed potatoes. Festive rice pilaf with dried fruit and nuts, Salad – Cherry Tomato Mozzarella, Cabbage, Celery, Carrot Salad. Quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
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